Blueberry Lemon Loaf

There’s a lot of iconic flavor combinations out there. This one has to be one of my favorites!

This blueberry lemon loaf is very simple to make but incredibly delicious! The sweet blueberries pair so nicely with the tart lemon flavor that fills this loaf.

This inside is light and moist and the outside crust is coated with a delicious lemon glaze.

I love making a loaf of some sort on Sunday to use through the week. They make for a great grab-and-run breakfast and are also a great partner to a mid-morning coffee or an afternoon glass of sweet tea. Once you have tried this one, make sure you try my classic banana bread recipe. Or if you are in need of a bit of a chocolate fix you should try this double chocolate zucchini bread.

What is our favorite flavor combination? Let me know in the comments!

Y’all come back now

Kayla

Blueberry Lemon Loaf

Blueberry Lemon Loaf

Ingredients

  • 1/3 cup melted unsalted butter
  • 3/4 cup white sugar
  • the juice of 2 lemons
  • 2 eggs
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • the zest of one lemon
  • 1 cup fresh blueberries
  • 1 tablespoon all-purpose flour
    For the glaze
  • 3 tablespoons lemon juice
  • 3/4 cup confectioners sugar

Instructions

  1. Preheat oven to 350° F.
  2. Grease an 8x4 inch loaf pan, line the bottom and ends of the pan with parchment paper.
  3. In a mixing bowl, beat together butter, sugar, lemon juice. Add eggs one at a time, making sure the first is combined before adding the second.
  4. In a separate bowl, combine 1 1/2 cups of flour with baking powder and salt. Add half of the flour mixture to egg mixture and drizzle in half of the milk. Add the remaining flour followed by the remaining milk. Mix until just combined.
  5. Coat the blueberries with the remaining tablespoon of flour. Fold gently into the batter along with the lemon zest.
  6. Pour batter into the loaf pan.
  7. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool in pan on a wire rack for 30-40 minutes.
  9. In a small bowl whisk together glaze ingredients until smooth. Pour evenly over cooled loaf.
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